Venison Chocolate Chilli
Mmmmm... Chilli with a twist - a perfect combination for this combo-nation...
Serves: 4-6 Preparation time: 10 minutes Cooking time: 70 minutes
A glug of olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 peppers in 2cm chunks
250g minced venison
1 tbsp each: ground cinnamon, paprika and cumin
2 tins tomatoes
50g Green & Black’s Maya Gold Dark Chocolate broken into pieces
1 tsp brown sugar
1 tbsp tomato purée
Chilli (fresh, dried, ground or sauce)
1 tin black beans, drained
1 tin kidney beans, drained
50g natural yogurt, crème fraîche or sour cream
Handful of fresh coriander
Rice and a squeeze of lime
Place a pot over a medium heat and add a splash of oil. Sizzle the onion, peppers and garlic until they soften and add the meat. Cook for a couple of minutes then add the spices. Cook for a few more minutes and add the tomatoes.
Let it bubble up for a bit. Stir in the chocolate, brown sugar and tomato purée. Don’t forget to taste and add a dash of chilli to your taste, if you like. Stir in the beans. Turn heat right down; simmer for an hour or so, stirring occasionally to prevent burning.
Serve with yogurt, coriander and lime, on rice or bonfire potatoes.